I have been sick for over a week, and have spent a great deal of time sleeping… but yesterday I was feeling so stir crazy from not having left the house in so long. My first stop was the grocery store… I was planning on browsing at the mall, but I broke out in a cold sweat from just driving to the grocery so I came home right after.
I have been thinking a lot about mascarpone cheese lately… I thought about fluffing it with ricotta and making cheesecake or whipping it with maple syrup and peach preserves to make a decadent frosting for pancakes. I thought a lot about what I would do with mascarpone… but when it came down to it I chose something simple where the delicate flavor of the cheese would be unexpected and delicious.
I’ve written about chicken salad here before shortly after my friend Jon visited, and this recipe is quite similar. However, as will all chicken salad recipes, this is really more of a suggestion than a recipe. It’s infinitely adaptable to suit your tastes, and if the mascarpone isn’t your style you can always use plain greek yogurt or the standard mayo instead.
I served mine with crisp lettuce leaves and roasted sweet potato, but feel free to use bread or wraps!
Mascarpone Chicken Salad with Lettuce Cups and Sweet Potato Circles (Kaprise Kitchen original)
1 pound of chicken tenderloins
1 tablespoon of Worcestershire sauce
1 tablespoon of your favorite salad dressing (I used balsamic vinaigrette)
3 stalks of celery
1 bunch of basil
½ cup of mayo
½ cup of mascarpone cheese
1 tablespoon of mustard
1 head of iceberg lettuce
2 medium sweet potatoes
4-5 tablespoons of olive oil
I wrote these directions in the order that I made my meal, so while the circles bake you can assemble the rest of your meal.
Wash and slice the head of lettuce in half. Submerse the halves into cold water. Cover and refrigerate. (This helps your lettuce perk up and stay crisp)
Heat your oven to 400F.
Peel and slice the sweet potatoes into 3/4 inch coins (thinner if you want a faster baking time).
Heat a little olive oil in a nonstick pan. Toss the chicken in the Worcestershire and salad dressing.
Lay the chicken tenderloins in the pan flat and cook at medium heat until cooked completely
Remove the chicken from heat and allow it to cool.
Wash and peel the carrots and celery (no peeling for the celery!!). Wash the basil and remove any woody stems.
Dice the carrots and celery. Chop the basil into small pieces.
Let the vegetables rest for about 10 minutes in a clean dishcloth to remove any excess moisture.
Chop the chicken into 1/4 inch cubes.
In a bowl, combine the chicken and diced vegetables and basil.
Add the mascarpone cheese and mustard and stir until the mixture is evenly coated.
Salt and pepper to taste
Add tablespoon increments of mayo until the desired consistency and flavor is achieved. (You may choose to simply use mascarpone, but I found it just a bit too rich and sweet for the salad.) You may also add more mustard as needed.
Pop the chicken salad into the fridge while you gather the rest of the ingredients.
Remove the sweet potato from the oven and allow it to cool.
Gently drain and spin (or shake) the moisture from the iceberg lettuce.
Arrange plates with iceberg lettuce cups and coins of roasted sweet potato. Top each with a tablespoon or two of chicken salad and a basil leaf for presentation.
Thank you so much for visiting. I hope you enjoyed this recipe! Let me know if you decide to try it! Or if you would like to share your chicken salad recipes!!!
After months of putting off using the bike my sister gifted me, I finally got it out and took it for a good, long ride. Turns out, biking is super fun. I did 9 miles in 40 minutes and felt great. My knees definitely appreciated the break.
Anyway, after working out I bought a mini salad spinner and whipped up some salad. I thought I’d share what I made.
Steak Salad with Mint and Shaved Goat Cheese (Kaprise Kitchen original)
3 ounces (or more) of cold steak, thinly sliced
2 cups of arugula
1/2 cup of mint leaves, stems removed
2 small cucumbers, sliced
half a dozen shavings from a block of cheese, I chose Midnight Moon goat cheese
a drizzle of your favorite dressing
Wash and spin your arugula and mint
Arrange the salad greens in a large bowl with the steak and cucumber
Shave the cheese over the top and drizzle your favorite dressing on top.
Easy Peasy and delicious. The mint definitely adds a unique punch and freshens up the salad.
This past weekend, I went to a sushi place with a friend where you fill out one of those little paper sheets… I bubbled the wrong one and I didn’t get to eat what I wanted! Which concerns me because I really wanted a cucumber roll and because I just finished a bubble-in bar exam…
Regardless, I had vegetable rolls on the brain so I whipped these up. I had a stroke of genius when I saw the bright red poaching liquid, and steeped my rice paper in the colored water to get these beautiful hot pink wrapped summer rolls. I experimented by brushing them wrappers with the poaching liquid instead of steeping them. The difference is the intensity of the color of the wrapper. If you prefer the darker wrapper, steep the wrappers.
I imagine that making these in all sorts of different colors for a themed party would be fun, or perhaps if you have children making these brightly colored rolls together might encourage them to consume more vegetables.
Party, children, or not… these are delicious and packed with fresh vegetables to get you ramped up for the spring!
Hot Pink Vegetable Summer Rolls (Kaprise Kitchen)
1 pound of beets
4 kirby cucumbers
1 bunch of cilantro
1 bunch of mint
1/2 pound of mung bean sprouts
rice paper wrappers
Wash, peel, and quarter the beets. In a saucepan, cover the beets with water and boil with a pinch of salt for 30 minutes, or until tender.
While your beets boil, wash all of your vegetables and let them drain on a paper towel covered baking sheet (or clean dish towel, if you are more environmentally friendly than I).
Cut the cucumber and carrots into batonnets
Once the beets have been boiled and cooled a bit, also cut those into batonnets, reserving the boiling liquid.
In a large bowl, pour the warm beet liquid (or simply warm water for non-colored summer rolls). Make sure your water isn’t too hot or the wrappers will get too soft and rip.
Gently dip the wrappers into the water, making sure to coat both sides with the water. The wrapper should absorb some water, but still be firm. The wrapper will continue to absorb water as you work, and soften. Remember, you can always dab a little more water if your wrapper is too sticky or too firm.
Place the wrapper on a cutting board (or smooth surface), add filling, roll… and enjoy!!
Baked Ginger Carrot Quinoa (Imagined up while driving)
1 cup of uncooked quinoa
8 carrots shredded (should equal 2 1/2 cups)
1 cup of chopped broiled brussel sprouts (feel free to substitute with any cooked green)
1 tablespoon of fresh ginger, chopped finely
1 tablespoon of grainy mustard
1 teaspoon of cumin (feel free to scale back… my older sister tells me I’m heavy handed with cumin)
1 teaspoon of salt
1 teaspoon of pepper
4 eggs, whiskey
3 tablespoons of olive oil
Before we get started – I am going to suggest that you add the spices in increments. I really wanted a gingery-carrot flavor so I was heavy handed with my ginger, but for those of you who are less inclined towards ginger, cumin, and mustard, you should add in small increments so that you can season accordingly. The result I got was a mildly spicy quinoa cake with a crispy exterior and squishy inside… so if you want even MORE ginger, go for it!!!
Thoroughly wash quinoa in a mesh sieve
Bring quinoa to a boil in 2 cups of water. Once the water comes to a rolling boil, lower the heat to low/medium and cover. Cook for 20 minutes, or until the quinoa has cooked through. Fluff with a fork and let it cool.
In a large bowl, combine the shredded carrot and brussel sprouts
Add the quinoa and stir until well combined.
Slowly add your spices until you get the flavor profile you like. Keep in mind that the ginger will mellow significantly as you cook.
Mix in whisked eggs until well combined.
Drizzle olive oil on a cooke sheet. I used a foil covered sheet, but still found that I got a little sticking, so I recommend using a non-stick surface and plenty of oil. I don’t think parchment paper will work since it will absorb the moisture, but perhaps a silicone baking sheet, or an enamel pan would work. Let me know in the comments if you end up finding a better solution than tin foil!
Measure out 1/3 cup fulls of quinoa. Pat into circles and place evenly spaced on a cookie sheet
Bake at 400F for about 30-40 minutes, or until the bottoms have browned and the insides are cooked through. I drizzled a little extra olive oil at the 1/2 point.
Enjoy with salad!!!
I hope you guys enjoy this variation of quinoa patties. I felt like I needed to come up with one that didn’t require me hovering over sputtering oil, and this was just the ticket.
Today, I went for a run, and then I got back and ate two bars of caramel chocolate before deciding to join the adult world and eat real food.
I saw these mussels in the freezer, and decided that a quick bake in the oven with some garlicky sauce would be just the ticket for an adult (and not chocolate/sugar) filled meal. Bonus points for being paleo friendly.
Guys… Baja fish. It’s tender, delicate, and delicious. Mine was prepared simply… just a tiny pinch of salt and a light dusting of flour before being pan fried in olive oil. Can I just tell you? AMAZING!
I had a few pieces of fish left over, and I couldn’t stop thinking about ways to prepare the fish. Scallion? Ginger? Salad? Sandwich?! Then I thought, “BITE-SIZED!” and came up with this!
Sweet Potato Baja Fish Bites (Kaprise Kitchen Original)
2 filets of baja fish
1 teaspoon of salt
3 tablespoons of flour (for those Paleo eaters, you can omit this all together or batter your fish in egg, or dip lightly in fine almond flour)
1 sweet potato
1 teaspoon of grainy mustard
1 teaspoon of balsamic vinegar reduction
Slice the sweet potato and carrot into 1/2 inch slices, toss in olive oil, and roast in the oven at 425F for 25 minutes, until crisp. (You can also do this the day before and chill in the refrigerator)
Heat a non-stick skillet with a little olive oil. Sprinkle the baja fish with a teensy bit of fine salt and lightly flour. Fry the fish for 4 minutes on each side, until cooked through. (Also, can be done a day in advance and chilled in the refrigerator)
In a large serving platter, place the slices of sweet potato
Gently brush each sweet potato with a thin layer of mustard
Top each sweet potato/mustard with a piece of fish, sliced to fit the pieces.
Garnish with a little sliver of roasted carrot
Top each bite with a drop or two of balsamic vinegar reduction.
Balsamic Vinegar Reduction: Super easy! Just put some balsamic vinegar in a non-reactive pan, medium heat, cover, and reduce until 1/2 volume. Make sure your kitchen is well ventilated, and please, for the love of cooking, do not sniff the mixture! Just let it bubble away until it’s 1/2 volume. Cool and store in an airtight jar. Use on anything.
Note: You can use any type of left over fish in this recipe. I do think that the baja was a perfect match for the sweetness of the sweet potato, but I can see cod being really good too. I would do a tilapia also, but maybe with a chili-cilantro salsa instead of balsamic.
I hope you guys enjoyed this recipe! Also… Happy Valentines Day!!! Celebrate those you love, and celebrate yourself, because there is no one else you should love more!!!
This is a recipe for Korean braised beef short-ribs… my way. My mother used to make this for me with the proper accoutrements (ginko, chestnuts, dried mushrooms, and Korean radish), but I was delirious, compliments of my cold, at the supermarket so I made do when I got home with a random assortment of food items. The recipe itself is pretty straightforward, but it is important to properly prep the short-ribs before braising them with the sauce and vegetables, otherwise your dish will been extremely greasy because of the heavy marbling in the beef.
2 pounds of bone-in beef short-ribs
1 1/2 cups of filtered water
1/4 cup of soy sauce
2 tablespoons of sesame oil
3 tablespoons of fresh chopped garlic
1 small sliced onion
1 teaspoon of brown sugar
1 small bunch of sliced green onion
2 King Oyster mushrooms, sliced
2 red potatoes, cubed
2 carrots, 1 inch slices
Cut the short-ribs, one bone per piece.
Place the short-ribs into a large pot, with the bone vertical. Fill the pot with cold water and allow the beef to soak for 1 hour. Change the water three to four times.
Change the water in the pot one final time, and bring the pot of ribs and water to a rolling boil
Simmer the ribs for 15 minutes
During this time, whisk the water, soy sauce, sesame oil, garlic, and white onion into a bowl.
Remove the ribs with tongs and place on a clean dish. (I also rinsed the ribs under cool water once more to remove a little extra fat)
Pour the remaining liquid into a heat-proof bowl*(because of the high fat content, flushing the liquid down the sink will clog your drain. Instead, let the liquid cool and the fat to float to the service. Discard the fat in the trash. The remaining poaching liquid is beef stock that you can either keep for another dish, or discard. I kept it and put it in my beef stew I made the following morning)
Clean out your pot, and then place the ribs back inside of the pot.
Add the soy sauce mixture, and simmer over low heat for 15 minutes
In the mean time, slice the potato, carrot, green onion, mushroom (and really any other vegetable that you want to add, just make sure it’s a sturdy vegetable that will hold up after simmer for an hour).
Add the vegetables to the pot, and using a spoon drizzle some of the liquid over the vegetables
Cover tightly and simmer over low heat for 1 hour. (DO NOT OPEN THE LID OF THE POT FOR ONE HOUR)
Check the beef after 1 hour by sliding a knife into the meat. If your knife slides in the meat easily, the dish is ready. If the meat resists, then cover and simmer for another 15 to 30 minutes.
Serve with steamed rice 🙂
Notes on this recipe:
This is not a traditional Galbi Jjim recipe… at all
Use a heavy pot, like a Le Creuset, with an equally heavy lid
Do NOT open the lid of the pot while the meat is simmering, the steam that forms inside of the pot is essential in allowing the meat to cook evenly.
Be sure to use LOW heat to ensure your braise doesn’t burn and that you have even cooking
Two pounds of short-ribs is enough for two to three people
Left-overs keep well for up to 3 days (That’s how long mine stayed in my fridge before I devoured it, I’m sure it’s good for up to a week, but I can’t guarantee past 3 days).
After spending a week in Florida, with my furry jacket stuffed in my suitcase and dancing down the streets in flats and running outside in the sunshine, I’m feeling down. I want to go back and pick up another bushel of blood oranges and walk on the beach with the sand squishing in my toes while the red juice runs down my chin. I want to put that $15 bikini I fished out of a clearance bin back on and roll around on the sand.
Not to mention the start of classes. EWWW. I’m happy to be back in my cozy apartment with my fluffy little munchkin, but this morning when the thermometer read 17 degrees… I was blue. 17 degrees is even too cold for a cold weather running junkie like me. My little dog was thrilled, it’s not wonder, because she was born wearing a cashmere sweater… but me? I was born cashmere-less.
Anyway, this general ennui has spread… I’m sitting in the library leafing through Income Tax law and looking through pictures from last week. The sun! The sand! The beautiful hotel!
Normally when I am stuck inside I resort to baking, rolling out jam tarts and baking mounds of chocolate cupcakes. This time? I have rolled like a taco in my blankets and watching itunes movies on repeat. I didn’t even finish unpacking from Florida yet! And this morning? I realized the puff pastry I was defrosting on Friday was still on the counter in a floopy and gloopy mess. I realized this morning, as I chucked this goopy mess, that I must need a new spark. And inspiration.
So I have given myself a project. I will post every single Monday and Friday of each week (twice a week!) with recipes, pictures optional. You all can keep me on track.
This is a recipe for bbq chicken that I use frequently when I feel that the massive quantities of buttered bread should be offset by some protein. The removing the skin from the chicken is a bit tedious, but it is well worth it.
BBQ Oven Roasted Drumsticks (a Kaprise Kitchen original and favorite)
6-8 chicken drumsticks, rinsed and patted dry
1/2 cup of bbq sauce
1 tablespoon of Worchestire sauce
1/2 teaspoon of red pepper flakes
1/2 teaspoon of crumbled lavender
1 tablespoon of honey
1 teaspoon to 2 teaspoons of whole grain mustard
salt/pepper to taste
Preheat the oven to 425 degrees Fahrenheit
Using a pair of kitchen shears, remove the skin from the chicken drumsticks. I slide the tip of the shears under the skin and cut from the meaty part of the chicken to the end of the bone. Then I cut through the little tendon and peel the skin from the meaty section down and over the end of the bone. Then I push back the clear and gelatinous membrane from the chicken before rinsing and patting dry.
Cut two diagonal slices into the meaty part of the drumstick, just until a little before you hit the bone.
Whisk the bbq sauce and ingredients together in a small bowl. Using a basting brush, brush the chicken with sauce
Reserve any remaining sauce for basting
Lie the chicken in the baking dish with about 1 inch of space on each side.
Bake chicken for 30 minutes, rotating the pan once during cooking and basting with remaining sauce
Raise the temperature to 450 degrees Fahrenheit, and continue baking for another 10-15 minutes or until the chicken is browned and the juice run clear when you prick with a knife.
Let the chicken rest for about 5 minutes before serving
Notes on this recipe:
Skinless drumsticks are available for purchase at some groceries, however they normally charge up to 2xs more per pound for skinned chicken. I prefer to do it myself (because I am a control freak) and normally buy about 5-10 pounds of drumsticks, skin the chicken and then store it in freezer bags (4 per bag) for whenever I want to have this dish.
I use a specific type of bbq sauce (with a yellow label), but the name escapes me right now… but that one is my favorite. Feel free to use any type of sauce you want… this chicken is just as good with a soy/ginger sauce as it is with bbq sauce.
During baking, try not to open the oven more than once to rotate the pan, the high temperature required for this dish is essential in having the chicken cook evenly and brown perfectly.
If you prefer a slightly crisper crust on your chicken, sprinkle a little salt on the tops of the chicken, it’ll help crisp up nicely.